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Potatoes and Peas with Sizzled Cumin and Mustard Seeds
Heating whole spices in hot fat not only enhances their flavors and aromas, it also crisps their texture. And the fat itself becomes an infusion that carries the seasoning throughout the dish. In this recipe inspired by Indian sabzi—a category of boldly spiced cooked vegetable dishes—earthy cumin and pungent mustard seeds give character to a basic backdrop of potatoes (or cauliflower, or both) that are skillet-cooked with onion and garlic. Green peas added at the end bring a bit of sweetness and pops of color. This is hearty enough to be a vegetarian main but also works as a side to meats and fatty fish.
4
Servings
30 minutes
Ingredients
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¼
cup neutral oil
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1
tablespoon cumin seeds
Directions
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01In a 12-inch skillet over medium, heat the oil, cumin seeds, mustard seeds and ½ teaspoon coarsely ground pepper. Bloom the spices, stirring, until fragrant and the seeds begin to pop, about 1 minute. Add the onion, garlic and ½ teaspoon salt; cook, stirring occasionally, until the onion begins to soften, about 1 minute.
